Instructions

Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.

Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.

Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you’ll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn’t have a pour spout, have a ladle or 1/4-cup measuring cup handy.

Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.

Continue makingcrêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.

Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.

Recipe Notes

Storage: Place the stack of crêpes in a resealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.

1. Heat olive oil in a large sauce pan on low heat
2. Add the garlic and cook for 5 minutes, stirring to make sure garlic does not burn
3. Add 2 of the basil leaves and stir for 1 minute
4. Add in both cans of tomatoes with their juices and remaining basil leaves
5. Turn to high and bring to a boil
6. Lower heat and allow sauce to simmer for 45 minutes
7. Stir occasionally and crush tomatoes with a wooden spoon

How to Make It

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

Step 2

In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Step 3

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.

Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.

Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.

Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.

Cook on low setting for 8-9 hours or on high for 3-4 hours.

Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.

Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. Pour a little of the gravy over it and serve with gravy on the side along with potatoes and your choice of sides.

Any of the following garnishes: drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

INSTRUCTIONS

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh colander, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

In a heavy stockpot, heat oil and then add the sausage. Allow the sausage to brown, stirring occasionally. This should take about 5 minutes. Add the onions and garlic and cook until the onions start to soften.

Add the potatoes, basil, parsley, Italian seasoning, salt, pepper, red pepper, and broth. Bring the soup to a boil, then reduce the heat to medium-low and allow to simmer for about 20-25 minutes, until the potatoes are fork tender.

Add the coconut milk and kale, and warm through for 5 minutes, to allow the kale to wilt. Enjoy!

DIRECTIONS:

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.